Sardine Toast

Scrape the skin off some sardines, split them in halves, lengthwise and remove
the bones. Lay the sardines on a plate, pour some of their oil over them, cover with
another plate and place them in a moderate oven until heated all through. Cut the
required number of slices about three-fourths of an inch thick off a stale square loaf,
toast them to a delicate brown on both sides and butter them. Cut the toast into
fingers and lay a sardine on each ; dust them over lightly with salt and a very small
quantity of cayenne pepper, and squeeze some lemon juice over them. Spread a
folded napkin or an ornamental dish-paper over a hot dish, arrange the fingers of
toast neatly on it, garnish with a border of nicely picked and washed watercress, and
serve. The above makes a very tasty breakfast dish and is very quickly prepared.